Here’s a quick YouTube video where I talk about it.
Another important member of the kitchen herb family is the Curry Leaf Plant (Murraya koenigii), not to be confused with the awful curry plant found in our garden centres! Small, dark green and shiny, these are the leaves of the Murraya Koenigii tree, also called Neem leaves in India but vastly different from actual Neem leaves.
They are usually flash fried in hot oil and used to add a final flavour to many South Indian and Sri Lankan dishes. The flavour is hard to describe, nothing like curry, for starters; a little woody, spicy, maybe even with a hint of mustard. Substitute: none.This herb is used extensively in South Indian Dishes. You’ll find them used in Fish Sothi and Smoked Salmon Fish Curry and many other South Indian dishes, even bryani.